کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7600932 | 1492146 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Attenuation coefficients and absorbed gamma radiation energy of different varieties of potato, mango and prawn at different storage time and physiological condition
ترجمه فارسی عنوان
ضریب تضعیف و جذب انرژی تابش گاما از انواع مختلف سیب زمینی، مانگو و آفتابگردان در زمان های مختلف نگهداری و شرایط فیزیولوژیکی
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کلمات کلیدی
ضریب تضعیف، اشعه گاما، انرژی را جذب کرد، سیب زمینی، انبه، میگو،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Attenuation coefficients of different varieties of gamma irradiated potato (Kufri Chandramukhi, Kufri Jyoti, and Kufri Sindhuri), mango (Himsagar, Langra, Dashehri and Fazli) and prawn (Tiger prawn and Fresh water prawn) of different storage time and physiological stages were determined. After six months storage attenuation coefficient of Kufri Chandramukhi was decreased by 30.8% with decrease of density and moisture content. Decreasing trend of attenuation coefficient during storage was more prominent (almost 50%) in other two varieties of potato. On the other hand in all four varieties, unripe mango consisted of significantly less (p ⩽ 0.05) attenuation coefficient (around 11-14%) than the ripe one due to changes in physiological properties and density. Different varieties of prawn had different attenuation coefficients due to subtle differences in their proximate composition. Due to having different attenuation coefficients, different food components, even different varieties of same food component absorbed different gamma radiation energy though exposed to same radiation dose.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 145, 15 February 2014, Pages 694-700
Journal: Food Chemistry - Volume 145, 15 February 2014, Pages 694-700
نویسندگان
Sayanti Ghosh, M.K. Das,